Oven Roasted Chicken & Potatoes
A flavorful recipe for oven-roasted chicken drumsticks and potatoes, marinated in a rich blend of olive oil, tomato paste, lemon, and various seasonings, then baked until tender.
Ingredients
- olive oil
- tomato paste
- lemons
- Better Than Bouillon Roasted Chicken Base
- garlic
- Goya Adobo All-Purpose Seasoning
- Dan-O's Italian Seasoning
- smoked paprika
- Sazón Goya with Coriander & Annatto
- black pepper
- chicken drumsticks
- potatoes
- onion
Method
- 1
In a large measuring cup or bowl, combine the olive oil, tomato paste, juice of one lemon, chicken bouillon, minced garlic, Adobo seasoning, Italian seasoning, smoked paprika, Sazón seasoning, and black pepper. Whisk until well combined to create the marinade.
- 2
Place the chicken drumsticks into a large resealable plastic bag.
- 3
Pour about three-quarters of the marinade over the chicken in the bag.
- 4
Seal the bag and massage it to ensure all the chicken is evenly coated. Set aside to marinate.
- 5
Preheat your oven to 375°F (190°C).
- 6
Arrange a layer of sliced potatoes in the bottom of a large baking dish.
- 7
Add a layer of sliced onions on top of the potatoes.
- 8
Add a layer of sliced lemons over the onions and potatoes.
- 9
Pour the remaining marinade from the measuring cup over the potatoes, onions, and lemons.
- 10
Arrange the marinated chicken drumsticks on top of the vegetables in the baking dish. Pour any excess marinade from the bag over the chicken.
- 11
Bake at 375°F (190°C) for 1 hour.
- 12
After 1 hour, remove the chicken from the dish and set aside on a plate. Baste the chicken with the pan juices.
- 13
Return the baking dish with the potatoes to the oven and bake for an additional 20 minutes to allow them to get tender and soak up the juices.
- 14
Remove the potatoes from the oven. Serve the roasted chicken alongside the potatoes and onions, and drizzle with extra pan sauce.
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